Best Lemon Asparagus Chicken

Ingredients

• 4 boneless skinless chicken breasts (can do 5 which is what is required for our family)
• 1/3 cup flour, seasoned with
• salt and pepper
• 4 tablespoons butter or margarine, divided
• 4 tablespoons olive oil, divided
• 1/4 cup milk

• 1 (10 1/2 ounce) can cream of asparagus soup
• 3 tablespoons lemon juice
• 1/8 teaspoon pepper
• 1 lb asparagus, washed and trimmed (a little more if needed)

Directions

1. 1

   Spray large casserole dish with cooking spray. (I use a lasagna pan but you can squeeze everything into a 9x13" casserole dish too. It works just fine). Preheat oven to 300°F.

2. 2

   Pound each chicken breast until fairly flat with meat mallet. They will be "large".

3. 3

   Dredge 2 chicken breasts in the seasoned flour.

4. 4

   Over medium high heat in large skillet, place half the butter and half the olive oil.

5. 5

   Brown the two chicken breast on each side until golden brown. Place in prepared casserole dish when done.

6. 6

   Repeat process with remaining butter and olive oil, and remaining chicken breasts.

7. 7

   Combine milk, soup, lemon juice and pepper, and pour over and around chicken breasts.

8. 8

   Lay the asparagus spears around chicken, pressing down into soup mixture.

9. 9

   Bake for 1 to 1 1/2 hours at 300°F The longer you bake, the more tender the chicken seems to get.

10. 10

    Serve with white rice.